Simple Carrot Cake with Cream Cheese Frosting
"If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven...."
INGREDIENTS
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For the Carrot Cake:
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2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
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1 1/4 teaspoons baking powder
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1 teaspoon baking soda
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1 1/4 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1/2 teaspoon table salt
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1 pound medium carrots (6 to 7 carrots), peeled
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1 1/2 cups granulated sugar (10 1/2 ounces)
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1/2 cup light brown sugar packed
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4 large eggs
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1 1/2 cups vegetable oil or safflower, or canola oil
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For the Cream Cheese Frosting:
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8 ounces cream cheese softerend but still cool
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5 tablespoons unsalted butter softened, but still cool
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1 tablespoon sour cream
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1/2 teaspoon vanilla extract
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1 1/4 cups confectioners' sugar (4 1/2 ounces)
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